Italian Grilled Turkey Sandwich

30 Minutes
Prep: 10 Minutes | Cook: 20 Minutes | Servings: 4


  • 1 package Granny’s Sea Salt & Cracked Black Pepper Boneless Turkey Breast, roasted & thinly sliced
  • 1 large Peak of the Market red onion, thinly sliced
  • 1 (400 g | 14 oz) can artichoke hearts in water, drained and sliced
  • 1/2 cup (125 ml) roasted red peppers, drained and thinly sliced
  • 2 tsp (10 ml) butter
  • 1 tsp (5 ml) olive oil
  • 8 slices of rye or multigrain bread
  • 3 tbsp (45 g) softened butter
  • 4 tsp (20 ml) old fashioned grainy mustard
  • 3 oz. (100 g) Provolone, sliced


  1. Heat butter and oil in a heavy bottomed skillet over medium-low heat.
  2. Slowly sauté onions and artichokes, stirring frequently until they are golden brown.
  3. Add red peppers and set aside.
  4. Butter one side of four slices of bread. Place bread butter side down in a medium-hot skillet. On the other side of each slice of bread, spread mustard.
  5. Top each slice of bread with 1/4 of the onion, artichoke and peppers. Add turkey and cheese to each sandwich.
  6. Butter the remaining four slices of bread and place butter side out on top of each sandwich.
  7. Grill sandwiches on both sides, until lightly browned and cheese is melted.
  8. Serve warm.

Recipe courtesy of Chef Jason Wortzman

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